Champagne AOC Cuvée Réservée Brut Léon Launois

What kind of wine is it

The Champagne Cuvée Réservée Brut Léon Launois is produced by Léon Launois in the Champagne region from a blend of Pinot Noir, Chardonnay and Pinot Meunier. The wine is made using the Traditional Method with fermentation in stainless steel and secondary fermentation in the bottle, offering a fresh and balanced style. Its extended aging on the lees creates a complex structure with notes of ripe fruit and subtle toasty hints, resulting in a rich and harmonious aromatic profile.

Where it comes from

This Champagne is made in the Côte des Blancs area, in Le Mesnil-sur-Oger. The terroir features chalky soils rich in marine fossils, and the wine reveals a marked minerality and a natural acidity. The cool climate, influenced by Atlantic currents, allows the grapes to ripen slowly, preserving freshness and aromatic complexity. The breezy exposure and moderate altitudes result in a fine mousse and a clear aromatic persistence.

How it is made

The grapes are hand-picked and carefully selected to preserve the integrity of each bunch. In the winery, fermentation takes place in temperature-controlled stainless steel tanks to maintain the aromatic purity of the Chardonnay and support the structure of the other grape varieties. The blend includes reserve wines to increase complexity. Ageing on the lees lasts between eighteen and twenty-four months in the bottle according to the Traditional Method, resulting in a delicate mousse and a precise flavor structure.

Tasting notes

In the glass it shows a golden yellow color with a fine and persistent mousse. On the nose, aromas of white and yellow fruit such as peach, plum and apricot emerge, alongside delicate toasted hazelnut notes. The palate offers lively freshness, good acidity and balanced body. The sip is creamy with a long finish, revealing hints of brioche and citrus nuances.

Food pairings

This Champagne matches many dishes. Excellent as an aperitif, it pairs well with delicate cold cuts like Parma ham and bresaola. It goes perfectly with fish courses such as sushi and sashimi, and pairs nicely with white meats like roast chicken breast or roast turkey. In French cuisine, it matches with quiche Lorraine, and its creamy notes find balance with the wine’s structure.

When to serve

Best enjoyed young, within two or three years of purchase, to appreciate the freshness and vibrance of its mousse. Ageing on the lees allows for further aromatic evolution for another two years, gaining more mature notes. Serve at eight to ten degrees Celsius, in flutes or wide glasses, to enhance the mousse and primary aromas.